Our research aimed to create a novel lactose-free sour milk product. This would be attractive for local producers and give new possibilities for the development of the dairy industry. The new product consists of two ingredients: yogurt and ricotta. Lactose-free yogurt technology has been developed for the first component production.Yogurt with 3 different curds has been produced and subjected to physicochemical and organoleptic testing. Bacterial culture consisting of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus were added in quantities of 100 units per 250 liters milk. The dose of lactase enzyme has been determined to decrease lactose content to 0.01 %:0.48 ml/l Ha-Lactase 5200 NLU. Technological parameters have been developed to ensure higher yield and faster protein separation for ricotta production. Three samples with different proportions (yogurt/ricotta) have been produced to obtain a product with a pleasant taste, aroma, and homogeneity for consumers. As a result of the organoleptic examination of the obtained samples, the optimal ratio has been defined as 90:10. Buckthorn puree was used as a natural additive. The food recipe has been developed, energy value and cost value have been calculated, and the titratable acidity of the food has been investigated.

A novel recipe and production technology for sugar confectionery, specifically marmalade, has been developed through scientific and experimental research. The findings affirm that pumpkin and sea buckthorn purees can effectively substitute traditional plum and apple purees, eliminating the need for various coloring agents. The suggested product represents a domestically-produced marmalade, particularly in the food market, and this endeavor will play a crucial role in advancing both marmalade production and the development of the raw material base.